The perfect blend of flavourful ingredients makes this classic CUCUMBER SALAD the perfect accompaniment for virtually any main.
My Aunt Alexandra first taught me how to make this CUCUMBER SALAD years ago, and I’ve been enjoying and sharing the recipe ever since – it’s that good.
I usually have all the ingredients in the fridge, the only exception being the fresh dill. This year I’m growing dill in the garden so it’s there whenever this salad comes to mind.
The recipe is remarkably easy to pull together and my only suggestion is about timing – it’s important to prepare the salad fresh and serve immediately. Cucumbers have a tendency to release their juices once cut, and any serious delay will leave you with a limp salad. So whether you make this at home or at the cottage, your marching orders are make it and eat it straight away! Nobody wants a droopy, withered salad!
The classic CUCUMBER SALAD offers delicious flavours perfect for your next meal. Make it today!
Wash and then partially peel the cucumbers, creating a striped pattern by leaving inch-wide strips of skin. Cut into ¼ inch slices and transfer to a medium-sized mixing bowl.
Add remaining ingredients and stir. Add salt and pepper to taste. Serve immediately.
Listening to great music is an integral part of every Weekend at the Cottage. Earlier this week I put on an album I haven’t listened to in years, The Very Best of Roberta Flack – Roberta Flack. If you don’t have it I strongly recommend you add it to your collection by visiting iTunes.
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